Recipe byThe ZestyPlate Kitchen
Sweet-and-sour slow-cooked red cabbage with apple, chilli and rosemary, finished with smoky kabanos sausages. Hearty Eastern European comfort.
This rosemary braised red cabbage with kabanos is a sweet-and-sour one-pan supper with a real Eastern European backbone. The cabbage cooks down slowly with vinegar, apple and brown sugar until soft and glossy, then smoky kabanos go in to take on the flavour. Pile it next to a heap of mash and you have proper cold-weather food.
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Prep 15 min
Cook 120 min
Total 135 min
Easy
Scale:
- 1/2 Red Cabbage
- 1 tablespoon Olive Oil
- Knob Butter
- 1 sliced Red Onions
- 125ml Red Wine Vinegar
- 140g Brown Sugar
- 1 chopped Red Chilli
- 2 sprigs Rosemary
- 1 chopped Bramley Apples
- 8 Kabanos Sausages
Preparation
- Halve the cabbage, cut out the tough core, and slice it thinly. Put it in a large pan with everything except the sausages, stir in 300ml water, and season with salt and pepper.
- Bring to a simmer, then turn the heat down, cover with a well-fitting lid, and cook gently for 1½ hours, stirring frequently. Add a little more water if it dries out.
- Stir in the kabanos, cover, and simmer gently for 20 minutes. Take off the lid and cook for another 10 minutes. Serve with simple mash or boiled potatoes.
Tips from the ZestyPlate Kitchen
- Keep the heat low and give the cabbage time. Slow cooking is what makes it soft and lets it drink up the flavours.
- Stir occasionally and splash in a little water if the pan starts to look dry.
- Taste as it cooks and adjust the brown sugar and vinegar until the sweet and sour sit right.
- Put the kabanos in near the end so they heat through without drying out.
Frequently Asked Questions
Thin, smoky, dried Polish sausages with a firm chew. They bring a savoury depth that plays well against the sweet-and-sour cabbage.
Yes, and braised red cabbage is one of those dishes that gets better for sitting. Make it a day or two ahead, reheat gently, and add the sausages as you warm it through.
It's lovely with roast pork, duck or gammon, or simply alongside a bowl of creamy mash.
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